@cookbycolor’s chicken soup. Honestly, just like anything you make – the better the ingredients, the better the final product. Source the best chicken, broth and muster up good intentions, and this will nourish your spirit. It may sound woo woo, but it’s truuue truuue.
Please, don’t be scared of new spices. Buy them in bulk and take a chance. Variety is the spice of life! *I cook the whole chicken under pressure in the instant pot. Feel free to cook the chicken however you want! You can also use pulled meat from a rotisserie chicken + extra broth.
1 whole chicken
6 cups of chicken broth *compliant + water to cover the chicken in the instant pot
1 tbsp olive oil + 2 tsp (divided)
3 cloves of garlic, whole
½ tsp fennel seed
½ tsp caraway seed
1 medium onion, chopped as desired (we like rustic, chunky soup ~1/2” dice)
4 carrots, chopped as desired
6 stalks of celery, chopped as desired
1 bulb of fennel, chopped as desired
1 medium rutabaga, chopped as desired
Salt and pepper to taste
Parsley and chili flakes (optional)
SALT and pepper the chicken generously.
PUT the chicken, broth and water to cover the chicken under high pressure on poultry setting.
CHOP all the vegetables.
HEAT a large soup pot on medium, add 1 Tbsp olive oil, spices, and garlic until fragrant, 2 minutes. *you don’t want the spices to burn, but the layered flavor is thumbs up!
REMOVE (and reserve) the seeds with a spoon, leaving as much oil as possible.
ADD all the vegetables in, + the rest of the olive oil.
Sautee until softer, but still al dente – they’ll cook more in the broth.
PULL the chicken from the bones.
ADD chicken + all the liquid + spices to the vegetables.
CONTINUE cooking until desired veggie tenderness.
SERVE with parsley for freshness.